Grilling corn on the cob over charcoal imparts a delicious smoky flavor while preserving the sweetness of the kernels. To grill corn on a charcoal grill, place the ears directly on the grate over medium-high heat and cook for 10-15 minutes, turning every 2-3 minutes until golden brown. The husks can be left on to steam the corn or removed for more direct char.

Preparing the corn is simple. Trim excess silk from the top of each ear to prevent burning. Some grillers prefer to peel back the husks, remove the silk, then replace the husks before grilling. Others leave the husks intact and peel everything off after cooking. Both methods produce tender, flavorful results.

For added flavor, brush the corn with butter or oil and sprinkle with salt and spices before serving. The charcoal-grilled corn pairs well with burgers, steaks, and other grilled favorites. Its smoky sweetness makes it a perfect summer side dish for backyard barbecues and cookouts.

Choosing the Right Corn

Selecting the perfect corn is crucial for achieving delicious grilled results. The right variety and freshness can make all the difference in flavor and texture.

Best Corn Varieties for Grilling

Sweet corn varieties are ideal for grilling due to their high sugar content and tender kernels. Silver Queen, a white corn variety, offers a classic sweet flavor. For a yellow option, Golden Bantam provides excellent taste and texture when grilled. Peaches and Cream, a bicolor variety, combines the best of both worlds with its sweet and creamy kernels.

Some hybrid varieties like Ambrosia and Honey Select are bred specifically for enhanced sweetness and longer shelf life. These can be great choices for grilling, as they maintain their flavor well during the cooking process.

Freshness Matters

Fresh corn is essential for the best grilling experience. Look for ears with bright green, tightly wrapped husks. The silk should be pale golden and slightly sticky. Avoid corn with dry or brown husks, as this indicates older produce.

Gently squeeze the ear to feel if the kernels are plump and tightly packed. Pull back a small section of the husk to check that the kernels are undamaged and filled with milky juice when punctured.

For optimal flavor, try to grill corn on the same day it’s purchased. If not possible, store it in the refrigerator with husks intact to preserve freshness.

Preparation Techniques

Proper preparation is key to achieving delicious grilled corn on the cob. The right techniques ensure optimal flavor and texture when cooking on a charcoal grill.

Cleaning and Husking

Remove the outer layers of husk, leaving a thin layer attached. This protects the kernels while allowing smoke flavor to penetrate. Trim any silk from the top to prevent burning.

Peel back the remaining husk without detaching it. Remove the silk strands carefully. Smooth the husk back over the corn.

For easier silk removal, soak ears in cold water for 15-30 minutes. This also adds moisture, preventing the corn from drying out on the grill.

Pre-Grilling Treatments

Brush cleaned corn lightly with olive oil or melted butter. This helps seasonings adhere and promotes even browning.

Sprinkle with salt and pepper or preferred spices. Popular options include chili powder, garlic powder, or herbs like thyme.

Some grillers prefer soaking corn in salt water for 30 minutes before grilling. This enhances flavor and keeps kernels juicy.

For a smoky flavor, consider adding wood chips to your charcoal. Soak chips in water for 30 minutes before adding to the coals.

Grilling Methods

Mastering different grilling techniques for corn on the cob enhances flavor and texture. Each method offers unique benefits, allowing you to achieve perfectly grilled corn every time.

Direct Heat Grilling

Direct heat grilling is a quick and effective method for achieving charred, smoky corn. Place shucked corn directly on the grates over hot coals. Grill for 10-15 minutes, turning every 2-3 minutes to ensure even cooking.

This technique results in a slightly crispy exterior and juicy kernels. Brush the corn with oil or butter before grilling to prevent sticking and add flavor.

For added convenience, pull back the husks without removing them completely. Remove the silk, then fold the husks back over the kernels. This protects the corn while still allowing char marks to form.

Indirect Heat Grilling

Indirect heat grilling offers a gentler approach, ideal for cooking corn in its husk. Push hot coals to one side of the charcoal grill and place the corn on the opposite side.

Close the lid and grill for 15-20 minutes, rotating occasionally. This method steams the corn inside its husk, resulting in tender, juicy kernels.

To enhance flavor, soak the corn in water for 15-30 minutes before grilling. This creates extra steam and prevents the husks from burning too quickly.

Using Foil Wraps

Wrapping corn in aluminum foil before grilling combines the benefits of steaming and grilling. Shuck the corn and wrap each ear in foil with butter, herbs, and seasonings.

Place the foil-wrapped corn on the grill over direct heat. Cook for about 15 minutes, turning every 5 minutes.

This method keeps the corn moist and infuses it with flavors. It’s particularly useful for adding garlic, chili, or other aromatics to the corn while grilling.

For a char-grilled finish, unwrap the corn for the last 2-3 minutes of cooking and place it directly on the grates.

Mastering the Grill

Grilling corn on the cob over charcoal requires skill and attention to detail. Proper grill setup, temperature management, and safety practices are essential for achieving delicious results.

Charcoal Grill Set-Up

Arrange charcoal briquettes in a pyramid shape at the bottom of the grill. This configuration ensures even heat distribution. Apply lighter fluid sparingly and let it soak in for a few minutes before igniting.

Light the charcoal using a long match or lighter. Allow the briquettes to burn until they turn gray and are covered in ash. This process typically takes 15-20 minutes.

Once the coals are ready, spread them evenly across the bottom of the grill. For indirect cooking, push the coals to one side, creating a cooler zone on the opposite side.

Temperature Control

Controlling temperature is crucial for perfectly grilled corn. Adjust the vents on the grill’s bottom and lid to regulate airflow and heat.

Opening vents increases oxygen flow, raising temperatures. Closing vents reduces airflow, lowering heat. For corn, aim for a medium-high heat around 375-400°F (190-204°C).

Use a grill thermometer to monitor temperature accurately. If the grill becomes too hot, partially close the vents or spread out the coals. To increase heat, add more lit charcoal or fully open the vents.

Grill Safety

Safety is paramount when grilling corn on a charcoal grill. Always keep a fire extinguisher nearby and know how to use it.

Use long-handled tools to handle corn and adjust coals. This practice prevents burns from heat and flames. Wear heat-resistant gloves for added protection.

Keep the grill area clear of flammable materials. Never leave a lit grill unattended. After cooking, close all vents to extinguish the coals completely.

Clean the grill thoroughly after each use to prevent grease buildup and potential flare-ups during future grilling sessions.

Flavoring Corn on the Grill

Grilled corn on the cob offers endless possibilities for creating delicious flavor combinations. The smoky essence from charcoal grilling provides an excellent base for enhancing the natural sweetness of corn with various seasonings and toppings.

Herbs and Spices

Fresh herbs and spices can elevate grilled corn to new heights. Sprinkle chopped cilantro, basil, or parsley over hot corn for a burst of freshness. For a zesty kick, try chili powder, smoked paprika, or cayenne pepper.

A classic seasoning blend combines salt, black pepper, and garlic powder. Sprinkle this mixture over grilled corn while it’s still hot to help the flavors adhere.

For a Mexican-inspired twist, coat grilled corn with a mixture of chili powder, lime zest, and cotija cheese. This combination creates a delightful contrast of smoky, tangy, and salty flavors.

Butters and Oils

Melted butter is a timeless topping for grilled corn, enhancing its natural sweetness. Brush corn with butter before grilling to lock in moisture and add richness.

Flavored butters offer endless variety. Mix softened butter with herbs like thyme or rosemary, or add minced garlic for extra depth. Spread these compound butters on hot grilled corn to melt into every kernel.

Olive oil can be a healthier alternative to butter. Brush corn with a mixture of olive oil, lemon juice, and minced garlic before grilling for a light, Mediterranean-inspired flavor.

Marinades and Glazes

Marinating corn before grilling infuses it with flavor. A simple marinade of olive oil, lemon juice, and herbs can make a significant difference.

For a sweet and tangy glaze, combine honey, lime juice, and a pinch of cayenne pepper. Brush this mixture onto the corn during the last few minutes of grilling for a caramelized finish.

A soy-based glaze with ginger and sesame oil adds an Asian flair to grilled corn. Apply this glaze in the final stages of cooking to prevent burning.

Baste corn with a mixture of melted butter and hot sauce for a spicy kick. This combination complements the smoky flavor from the charcoal grill perfectly.

Perfecting Grilled Corn

Grilling corn on the cob yields juicy, smoky results when done properly. The key lies in mastering cooking times, turning techniques, and knowing when the corn is perfectly done.

Cooking Times

Grilled corn typically takes 15-20 minutes to cook. Preheat the charcoal grill to medium-high heat (around 375-450°F). Place the corn directly on the grates. For husked corn, grill for 10-12 minutes. If grilling in the husk, allow 15-20 minutes.

Turn the corn every 5 minutes to ensure even cooking. This prevents one side from becoming overly charred while the other remains undercooked.

Cooking times may vary slightly based on the corn’s freshness and size. Smaller, fresher ears might cook faster than larger or older ones.

Turning the Corn

Proper turning is crucial for evenly grilled corn. Use long-handled tongs to rotate the cobs every 5 minutes. This ensures all sides receive equal heat exposure.

For husked corn, be gentle to avoid puncturing the kernels. If grilling in the husk, turn carefully to prevent the husks from catching fire.

As you turn, listen for slight sizzling sounds. This indicates the corn is cooking nicely. Charred spots on the kernels or husks are normal and add flavor.

Testing for Doneness

Perfectly grilled corn should be tender and juicy. To test for doneness, carefully peel back a small section of the husk or pierce a kernel with a fork.

The kernels should be plump and easily pierced. They’ll have a bright yellow color and will burst slightly when pressed. If the corn feels firm or the kernels are still pale, it needs more time.

For husked corn, look for light char marks on the kernels. In-husk corn is done when the outer leaves are dark and slightly dried.

Don’t overcook, as this can lead to tough, chewy kernels. Remove the corn from the grill as soon as it’s done to preserve its juicy texture.

Serving Suggestions

Grilled corn on the cob offers versatile serving options. From classic toppings to creative pairings, there are numerous ways to enhance and present this summer favorite.

Classic Accompaniments

Butter, salt, and pepper form the traditional trio for seasoning grilled corn. Melt salted butter and brush it generously over the hot corn. Sprinkle with sea salt and freshly ground black pepper to taste. For a zesty twist, add a squeeze of fresh lime juice.

Garlic butter is another popular choice. Mix softened butter with minced garlic, chopped parsley, and a pinch of salt. Spread this flavorful compound butter over the corn while it’s still hot.

Many enjoy corn on the cob with a dusting of paprika or chili powder for added warmth and color.

Innovative Pairings

Elote, a Mexican street corn dish, offers a bold flavor profile. Mix mayonnaise, sour cream, chili powder, and lime juice. Spread this mixture on the grilled corn and sprinkle with cotija cheese and cilantro.

For a Mediterranean flair, drizzle olive oil over the corn and top with crumbled feta cheese, dried oregano, and a sprinkle of lemon zest.

Create a grilled corn salad by cutting the kernels off the cob and tossing them with cherry tomatoes, red onion, avocado, and a lime-cilantro dressing.

Presentation Tips

Serve corn on the cob on a large platter lined with fresh herbs like basil or cilantro for an appealing visual effect.

Use corn holders for easier handling and a neat presentation. These small implements are inserted into each end of the cob.

Cut the corn into smaller sections, about 2-3 inches long, for easier serving at large gatherings or for children.

Offer a variety of toppings in small bowls, allowing guests to customize their corn. Include options like grated cheese, chopped herbs, and flavored salts.

Alternative Cooking Techniques

While charcoal grilling imparts a distinct smoky flavor, other methods can produce delicious corn on the cob. These techniques offer flexibility for different kitchen setups and preferences.

Using a Gas Grill

Gas grills provide precise temperature control for cooking corn. Preheat the grill to medium-high heat, around 350°F. Remove the husks and silk from the corn cobs.

Brush the corn with oil and place directly on the grates. Close the lid and grill for 10-12 minutes, turning every 2-3 minutes. The kernels should be tender and lightly charred.

For added flavor, brush the corn with butter or herbs during the last few minutes of grilling. Use tongs to remove the corn from the grill and let it cool slightly before serving.

Oven Roasting

Oven roasting is a convenient indoor option for cooking corn. Preheat the oven to 425°F. Remove the husks and silk from the corn cobs.

Place the corn on a baking sheet and brush with oil or butter. Roast for 20-25 minutes, turning halfway through. The kernels should be tender and lightly golden.

For a charred effect, broil the corn for 1-2 minutes at the end of cooking. Watch carefully to prevent burning. Remove from the oven and season as desired.

Stovetop Techniques

Stovetop methods offer quick and easy alternatives for cooking corn. One approach is boiling: Fill a large pot with water, add salt, and bring to a boil. Add husked corn and cook for 3-5 minutes until tender.

Another option is pan-roasting: Heat a large skillet over medium-high heat. Add husked corn and cook for 8-10 minutes, turning occasionally. The kernels will develop light char marks.

For a steamed version, place husked corn in a steamer basket over boiling water. Cover and steam for 6-8 minutes until tender. Season and serve immediately.

Recipes and Variations

Grilled corn on the cob offers endless possibilities for delicious recipes and creative variations. From classic buttered corn to zesty Mexican-inspired dishes, there’s a grilled corn recipe to suit every taste.

Classic Grilled Corn Recipes

Butter and salt remain the quintessential toppings for grilled corn. After cooking, brush the corn with melted butter and sprinkle with salt to taste. For added flavor, try herb butter by mixing softened butter with chopped herbs like parsley, chives, or basil.

Garlic lovers can rub a cut clove of garlic directly on the hot corn before adding butter. Another simple option is to squeeze fresh lemon juice over the corn and dust with black pepper for a bright, tangy twist.

For a smoky flavor, brush the corn with olive oil and sprinkle with smoked paprika before grilling. This enhances the charred taste from the grill.

Mexican Street Corn

Mexican street corn, or elote, is a popular grilled corn variation. Grill the corn as usual, then brush with mayonnaise and roll in crumbled cotija cheese. Sprinkle with chili powder and finish with a squeeze of lime juice.

For a healthier version, use Greek yogurt instead of mayonnaise. Add chopped cilantro for extra freshness and flavor. Some recipes include a dash of hot sauce or cayenne pepper for added heat.

To serve elote as a salad, cut the grilled kernels off the cob and mix with the same ingredients in a bowl. This variation, called esquites, is easier to eat and great for parties.

Other Corn-Based Dishes

Grilled corn kernels make excellent additions to various dishes. Cut the kernels off the cob and toss them into salads for a smoky crunch. They work well in pasta salads, green salads, or grain-based salads.

Use grilled corn in salsas or guacamole for added texture and flavor. Mix with diced tomatoes, onions, and jalapeños for a grilled corn salsa that pairs well with chips or grilled meats.

For a unique side dish, create a grilled corn succotash. Combine the kernels with lima beans, bell peppers, and herbs. Season with salt, pepper, and a splash of vinegar for a tangy finish.

Conclusion

Grilling corn on a charcoal grill produces delicious results with smoky flavor. The best method involves leaving the corn in its husk while grilling for 20-25 minutes, rotating frequently.

For added convenience, some prefer to boil the corn briefly before finishing it on the grill. This technique allows for faster charring and caramelization.

Seasoning options are endless. A simple brush of butter and sprinkle of salt enhances the natural sweetness. For more adventurous flavors, try topping with grated Parmesan cheese after grilling.

Corn makes an excellent BBQ side dish. Its versatility pairs well with various main courses. The charred kernels complement smoky meats and add a pop of color to any plate.

With proper technique, grilled corn becomes a standout at any cookout. The combination of sweet kernels and smoky char creates an irresistible summer treat.